After my recent visit to Colorado to buy a house for our upcoming PCS move, I became reacquainted with my deep love for Chipotle.
I swear, I must have driven past 3 different Chipotle’s! All in the same city. I could hardly believe it. Back when I lived in Upstate NY, I used to have to drive 25 minutes to get to a Chipotle.
Needless to say, I made a few stops at the healthy Mexican food chain during my trip… and I totally plan on it being one of the places we frequent while we are living without our stuff for the first few weeks (it will take up to two months to get our stuff from Germany…bummer, right?)
My favorite thing to order is their bowls. Ohhhhhh, yummy, yummy, yummy!
I layer mine with all the great vegan fixings: brown rice, black beans, sofritas (spiced tofu mixture), lettuce, salsa, corn salsa, and guacamole! Despite the extra cost Gotta have that guac’. It’s just the PERFECT hearty vegan meal. I’ve never been one for measly green salads.
And despite the many components, it is actually something you can make at home! With a little planning ahead of course… otherwise you’ll be scrambling to make all the different recipes the night of. Not fun.
I created my own black bean recipe out of a few that I found online. Soooooo delicious! And it doesn’t have to be used for just burrito bowls, you can serve it plain on rice or quinoa, or in a taco or burrito.
I also made a chipotle tahini dressing. Just for fun. Oh and to use up the tahini before we move.
These are the recipes I used for the remaining elements:
Guacamole by Ina Garten
Corn Salsa by How Sweet It Is
Sofritas by Pinch of Yum (I didn’t actually make the sofritas this meal because Dave won’t eat tofu and I just didn’t have the ambition to add it to my list of things to do when I would be the only one eating it anyways- but ONE DAY, I’m gonna make it happen.)
I used cauliflower rice for my bowl and everybody else had brown rice. I LOVE using cauliflower rice in any kind of meal where everything is all mixed together- like Indian or Thai curries. It’s SO much lighter in calories, plus it has a lot more phytonutrients and fiber. And honestly… I don’t really notice a difference between rice and cauliflower when everything is all mixed up anyways- so why not use the lighter and healthier option? To make your own cauliflower rice, just place some florets in a food processor and pulse until they are roughly the size of rice. Then place in a skillet with about 1 tablespoon of water; cover and heat on med-high, stirring occasionally, until just tender (you don’t want it to be mushy). Before serving I add salt to taste (usually Herbamare) and, depending what I am eating it with, some spices (like garam masala or cumin). I use about 1 1/2 cups raw cauliflower rice for a personal serving.
- 1 tablespoon oil
- ½ cup chopped yellow onion
- 2 garlic cloves, minced
- 2 cans black beans or 4 cups cooked black beans (from about 1½ cups dried)
- 1 chipotle chile pepper in adobo sauce, chopped *optional
- 1 cup vegetable broth
- 1 dried bay leaf
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ teaspoon salt
- ¼ tsp ground black pepper
- ½ lime, juiced
- In a deep skillet or small dutch oven, heat oil on med-high heat. Add onions and sauté until translucent, about 5-7 minutes. Add garlic and continue to cook until fragrant, about 30 seconds more.
- Add all remaining ingredients, except for the lime juice, and stir to combine. Cover and cook on low, simmering, 25 minutes. Stir in lime juice.
- To thicken sauce, purée about ¼ to ⅓ cup beans using a few pulses from an immersion blender. If mixture becomes too thick, add more water or vegetable broth.